This little board full of red, white, and blue deliciousness is sure to set off fireworks for your taste buds… Spicy, sweet, salty, tangy, smoky and crunchy—these nachos have a little of it all!

Total Time: 30 minutes
Servings: 2


  • Red Oak Grilling Plank
  • 2 low carb Flatbreads
  • Salt
  • Frying Oil (I use avocado oil)
  • 5 Strawberries
  • ¼ cup Blueberries
  • ½ diced Jalapeño
  • Juice of ½ Lime
  • Queso/White Cheese dip
  • Cinnamon Powder
  • Cayenne Powder

Chef's Tip

Season your fried chips the moment they come out of the oil so the salt and spices will stick!


  1. Soak grilling plank in warm water for 15 minutes.
  2. Heat oil in a skillet over medium/high heat and cut flat bread into chip sized triangles.
  3. Fry chips until crispy, remove from heat and immediately season with salt.
  4. Pre char plank and begin loading with chips.
  5. While the chips are developing that delicious smoky cedar flavor make your spicy fruit salsa by combining berries, juice, jalapeño, salt, and cinnamon.
  6. Warm queso and stir in some cinnamon and cayenne to taste.
  7. Load nachos with berry salsa and drizzle with the spiced cheese.
  8. Enjoy with someone special!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Red Oak Grilling Plank

Red Oak Grilling Planks (5x11")